There are many interesting stories behind the name of this dish. Some believe it was made for Indian Soldiers in 1965 some others say this recipe includes 65 chilli peppers some believe that the number of ingredients used are 65 hence such a name. However the credit of invention of this dish was introduced in 1965 by Chennai’s Buhari Restaurant and hence it is named as Chicken 65.
Chicken 65 is popular South Indian appetizer. Batter fried crispy chicken is tossed in a tempering of curry leaves and spices. It has a distinct flavor of curry leaves, curd, garlic and has a slightly tangy and subtle sweetness in the coating and classy fiery red colour.
Ingredients for Chicken 65 With Gravy
Steps for Chicken 65 With Gravy
Chicken 65 With Gravy
Ingredients
300 gms Boneless Chicken
½ tea spoon Ginger Garlic Paste
½ tea spoon Salt
½ tea spoon Coriander Powder
¼ tea spoon Garam Masala Powder
½ tea spoon Cumin Powder
½ tea spoon Kashmiri Chilli Powder
¼ tea spoon Black Pepper Powder
2 table spoon all-purpose Flour
2 table spoon Corn Flour
2 tea spoon Lemon Juice
Half cup Curd
1 table spoon Chilli Sauce
1 tea spoon Soya Sauce
2 table spoon Tomato Ketchup
1 tea spoon Vinegar
¼ tea spoon Garam Masala Powder
¼ tea spoon Salt
Pinch of Red Food Colour
1 tea spoon Cumin Seeds
1 tea spoon Corn Flour for Slurry
3 table spoon Oil
1 ½ tea spoon Garlic Chopped
1 Onion Chopped
3 Dried Red Chillies
3 Green Chillies Slit
10/15 Curry Leaves
½ tea spoon Ginger Garlic Paste
Some coriander leaves
Steps
It is a quick and easy chicken recipe that can be made with simple ingredients easily available in the kitchen.
Make small pieces of the chicken and wash it. In a mixing bowl marinate it for half an hour by adding ginger garlic paste, salt ,coriander powder, garam masala powder, cumin powder, kashmiri chilli powder, all-purpose flour, corn flour, lemon juice. This is an important step, so do not skip to marinate for a longer time if possible. The longer the chicken is marinated the better it tastes as the chicken will absorb all the flavours from the spices. Keep it in the refrigerator if marinating for more than half an hour.
Deep fry the chicken pieces on medium flame for 6 to 8 minutes till crispy and remove it from oil on kitchen tissue paper to absorb extra oil on it and keep aside.
If the oil is very hot then the chicken will quickly fry from outside and will remain uncooked inside. Similarly, if the oil is not hot enough then the chicken will absorb oil and will become oily. To check the exact temperature, drop a small piece of batter in hot oil. If it comes up quickly without getting burnt then it is ready to fry.
Do not overcrowd the pan. Fry the chicken pieces in small batch.
Now let’s make the gravy, take curds in bowl beat it, add chilli sauce, soya sauce(if the soya sauce is dark use half tea spoon), tomato ketchup, vinegar, garam masala powder, salt and pinch of red food color and mix it properly and keep aside (red food colour can be avoided). Make slurry of 1 teaspoon corn flour by adding 3 to 4 table spoon of water and keep aside.
Heat 3 table spoon oil in a pan add cumin seeds, after 10 seconds add chopped garlic approx. 1 and ½ tea spoon, dried chillies, slit green chillies and onions and sauté for 1 minute, then add curry leaves, ginger garlic paste and sauté for a minute on low flame till the smell of ginger and garlic disappears.
The use of curry leaves is an important part of making this recipe. Do not skip adding this curry leaves gives it the authentic taste and aroma.
At a very low flame add the curd mixture to it and stir it well till it starts boiling; now increase the flame and cook for 3 to 4 minutes till the curd is properly cooked. Add half cup water in the bowl I which the curd mixture was prepared.
Mix the corn flour slurry with a spoon as the flour settles down and then add this slurry to the gravy and stir it continuously to avoid lumps until it thickens. You can adjust the gravy as per choice. We have made it semi-thick gravy like the restaurants one.
Now put the fried chicken pieces to the gravy and cook on medium flame for 2 to 3 minutes. Check salt and sprinkle coriander leaves.
Serve hot with tandoori roti, naan or paratha.
Tandoori Naan recipe without oven without yeast is also available on our page. Please watch and try the combination you will definitely love it.
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Points to Remember • Easy recipe as all the ingredients are readily available in kitchen. • Marinate the chicken overnight in the refrigerator. • Deep fry the chicken in medium hot oil. • Do not overcrowd pan. • To make restaurant style chicken fry, red food colour is used. • The use of curry leaves is important part of making this recipe.
